Grilled Asian style salmon (phase 1-4) serves 4
1 cup (packed) fresh mint leaves
2 tablespoons chopped peeled fresh ginger
2 tablespoons Braggs liquid aminoes
2 tablespoons vinegar
2 tablespoons olive oil
4 6-ounce salmon fillets with skin
2 cups thinly sliced Napa cabbage
Prepare barbecue grill (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with sea salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.See More

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